Preheat oven to 400°F (200°C). Set a wire rack on a foil-lined baking sheet.
Pound chicken cutlets to an even ½-inch thickness.
Set up three-dish breading station: seasoned flour / beaten eggs / combined panko, Italian breadcrumbs, Parmesan, and spices.
Bread each cutlet: flour → egg → breadcrumb mixture, pressing firmly to adhere.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Pan fry cutlets 3–4 minutes per side until deep golden brown. Work in batches.
Transfer to wire rack on baking sheet.
Spoon marinara over each cutlet, leaving a small border at the edges.
Top with mozzarella and a sprinkle of Parmesan.
Bake for 15–18 minutes until cheese is melted and chicken reaches 165°F (74°C).
Broil 2 minutes for golden, bubbly cheese. Garnish with fresh basil and serve immediately.
Easy Chicken Parmesan Recipe (Crispy, Juicy, Better Than a Restaurant)
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 4
Ingredients
Chicken & Breading:
- 2 large boneless skinless chicken breasts, halved horizontally (4 cutlets)
- ½ cup all-purpose flour, seasoned with salt and pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese, grated (for coating)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 3–4 tbsp olive oil (for frying)
Topping:
- 1½ cups marinara sauce
- 1½ cups mozzarella cheese (fresh or shredded)
- ¼ cup Parmesan cheese, grated
- Fresh basil, for garnish
Method
- 1)
Notes
Always pound the chicken to even thickness — it’s the single most important step for juicy, evenly cooked cutlets.
Leave a small border of unsauced crust around each cutlet before baking — it keeps the edges crispy even after the oven.
Reheat leftovers in a 375°F oven or air fryer at 350°F — never the microwave — to bring the crust back to life.